Strawberry rhubarb crisp is a quintessential summer dessert. Enjoy a healthier, lower-sugar version made with whole grains and Stevia sweetener in place of added sugar.
Preheat oven to 375° F. Coat four 8-ounce au-gratin or crème brûlée dishes with cooking spray and set aside. (Alternatively, you can use eight 4-ounce individual ramekins.)
In a medium bowl, toss chopped strawberries and rhubarb with SPLENDA® Naturals Stevia Sweetener, lemon juice, and vanilla. Let stand for 10 to 15 minutes, stirring occasionally.
To make the crisp topping, in a medium bowl, combine the oats, flour, SPLENDA® Naturals Stevia Sweetener, cinnamon, ginger, and salt. Add the vegan butter or vegan buttery spread and mix together, using a pastry cutter or your hands, until mixture resembles a crumb topping.
Evenly distribute the strawberry rhubarb mixture into the prepared ramekins and evenly sprinkle the crisp topping over the fruit.
Place the filled dishes on a baking sheet and bake in the preheated oven for 30 to 35 minutes until the berries are bubbly and the crisp topping is lightly browned. Let sit for 5 to 10 minutes before serving.
Nutrition Info Per Serving (each ramekin serves 2 people):
150 calories, 7 g total fat, 2 g saturated fat, 0 g trans fat, 0 mg cholesterol, 125 mg sodium, 27 g total carbohydrates, 4 g dietary fiber, 4 g sugar, 3 g protein, 6% vitamin A, 60% vitamin C, 6% calcium, 8% iron
© Copyright 2022 Jessica Levinson, MS, RDN, CDN